Bombay Chicken Salad

Chicken, Mango, Couscous

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Grill: 12 Minutes


  • 1 1/2 teaspoon(s) curry powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) sugar
  • 1/4 teaspoon(s) cumin ground
  • 1/8 teaspoon(s) black pepper
  • 1 pound(s) chicken breasts boneless, skinless, pounded to an even thickness
  • 1 cup(s) Pearl Couscous
  • 1 mango peeled, pitted, & diced
  • 1/2 cup(s) golden raisins
  • 3 scallions trimmed and sliced
  • 1/4 cup(s) almonds sliced and toasted
  • 2 tablespoon(s) Lemon Juice
  • 1 teaspoon(s) Honey
  • 1/4 teaspoon(s) Salt
  • 1/8 teaspoon(s) Curry Powder
  • 1/8 teaspoon(s) Black Pepper
  • 2 tablespoon(s) Olive Oil
  • 1 bag(s) greens, enough for 4 of spinach, arugula, or mixed


  1. Directions
  2. Salad
  3. 1. In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

  4. 2. Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water.

  5. 3. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

  6. Dressing
  7. 4. In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

  8. 5. Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken. Drizzle with dressing and toss to coat. Refrigerate unless serving immediately.

January 2014

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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